Finally, a perfect recipe for homemade waffle cones, just in time for… fall. Womp womp. They may not be the most seasonally appropriate food but really, is there ever a wrong time of year for ice cream, and by extension, ice cream cones? I think not. I’ve wanted a waffle cone maker for quite some time but had been trying to resist given its unitasker status. Now that I finally caved and put it to use, I realize we will more than get our money’s worth out of this, unitasker or not. I really wish I had bought it sooner.

These cones are crazy delicious and the perfect serving vessel to properly do justice to each and every wonderful ice cream flavor you create at home. For a bit of added flair, I decided to dip the rims in ganache and then coat with sprinkles. I mean, if you’re going to go, go all out, right?! That’s my philosophy.

  • Yield about 8 cones


  • 2 large egg whites
  • ¼ cup heavy cream
  • ½ cup sugar
  • ¼ tsp. fine sea salt
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 5 tbsp. unsalted butter, melted and cooled slightly
  • 2/3 cup all-purpose flour


  • 01

    In a medium bowl, combine the egg whites and cream, and whisk to combine. Blend in the sugar, salt, and extracts, and whisk for about 1 minute, until well combined. Whisk in the melted butter. Stir in the flour, just until the lumps have disappeared and the batter is smooth.

  • 02

    Cook in a waffle cone maker according to the manufacturer’s instructions. Pull the baked round off of the iron and position a cone mold across the middle, leaving some room at the bottom to grip the point of the cone. Working quickly, fold one side across the mold and tuck under the cone. Pressing firmly, roll the cone over to finish. Allow to cool for a few moments to set before moving on to the next cone. Repeat with the remaining batter.